Dear Lynne, 

How do you clean a cutting board? How long can you keep it? What do you think of boards with anti-contaminants?  

–Mick in L.A.

Dear Mick, 

Wash wood boards with hot, soapy water, then spray with bleach water (2 tablespoons of bleach per quart of water). Let them stand several minutes, rinse with hot water and air dry.

Clean plastic boards the same way, or put them in the dishwasher because the drying cycle sanitizes them.

For good health, at least two cutting boards are essential -- one for all animal products, and one for produce. Also worn, grooved boards are beloved by nasty microbes. Replace them as needed.

As for anti-contaminant cutting boards, save your money, Mick. These surfaces may slow down microbe growth, but they do not stop it.


Lynne Rossetto Kasper

Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.